Heat vegetable oil (about 4 inches) in a large pot, over medium-high heat.

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Pour into a tall drinking glass.

Skewer the hot dogs with a thin popsicle stick. Dredge the skewered hot dogs in flour and dust to shake excess. Dip the floured hot dogs into the glass filled with the corn batter. Lift and dunk again to fully coat.

Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 3 to 5 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to soak up any excess grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in a preheated 250 degree F oven to keep warm.

Place the corn on a baking sheet and drizzle with olive oil. Place under a hot broiler and cook until charred all around, about 4 to 6 minutes. Remove from under the broiler and then let sit until cool enough to cut the kernels off the cob.

In a small bowl, whisk together the mayo, sour cream, garlic, salt, pepper, and a pinch of cayenne pepper until well combined. Drizzle the cream mixture over the warmed corn dogs, sprinkle with corn, cheese, cilantro, and cayenne pepper. Serve immediately. The corn dogs can be cooled and frozen for up to 3 months. Rewarm in a preheated 350 degree F for about 10 to 15 minutes and then add the toppings.